Rodrigo Otávio de Almeida Ozório

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The current study investigated the olfactory sensitivity of the blackspot sea bream to amino acids, odorants associated with food detection in fish, and compared the efficacy of two different experimental methods: multi-unit recording from the olfactory nerve and the electro-olfactogram (EOG). Twenty essential amino acids plus L-DOPA evoked clear,(More)
This study investigated the effects of seaweed dietary supplementation on measures of fish performance including aerobic metabolism, digestive enzymes activity, innate immune status, oxidative damage, and growth rate using European seabass (Dicentrarchus labrax). Fish were fed for 49 days with three different diets: a control diet (CTRL), a(More)
A 51-day feeding trial was carried out to determine the effects of various dietary levels of brewer's yeast, Saccharomyces cerevisiae, in the growth performance, body composition and nutrient utilization in Nile tilapia, Oreochromis niloticus, juveniles. Fish (7.6 ± 0.3 g) were stocked into eighteen 1,000-L tanks (100 fish per tank; n = 3) and fed to(More)
The effects of using plant ingredients in Senegalese sole (Solea senegalensis) diet on immune competence and intestine morphology and microbial ecology are still controversial. Probiotics or immunostimulants can potentially alter the intestinal microbiota in a way that protects fish against pathogens. The current study aimed to examine the intestine(More)
Effects of dietary seaweed supplementation on basal physiology and health biomarkers were assessed in meagre (Argyrosomus regius) subjected to bacterial infection, using Photobacterium damselae subsp. Piscicida (Phdp) as the etiologic agent. Three test diets were prepared by supplementing a basal control formulation (44 % protein, 16 % lipid, 22 kJ g−1(More)
The meagre (Argyrosomus regius) is taking on increasing importance in the aquaculture industry. In view of the limited supply of fish oil (FO) as a feed ingredient, the study of the capacity to biosynthesize long-chain polyunsaturated fatty acids (LC-PUFA) from alternative dietary oil sources is important. We analyzed changes in fatty acid (FA) desaturase 2(More)
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